Instant Pot Chili
I can’t tell you how many times I’ve made this chili recipe! This is the one you’ll make again and again for busy weeknights, feeding a hungry family, and super simple but totally delicious meal prep. Whether you’re new to the Instant Pot or you just want to shake up your routine, this chili is a staple you’ll want to save!
Why You’ll Love This Recipe:
- The Instant Pot does most of the work for you.
- Made with everyday pantry staples, nothing fancy.
- Hearty enough to feed a hungry family.
- Easy to customize with your favorite toppings and add-ins.
- Great for meal prep and freezer meals.
- Tastes even better the next day!
Ingredients & Process Overview
This Instant Pot chili is made with simple pantry staples that come together to create a hearty, comforting meal. You’ll need ground beef, onion, diced tomatoes, kidney beans, tomato paste, chili powder, cumin, paprika, and a few everyday seasonings. A splash of water or beef broth helps bring everything together while the chili cooks under pressure.
The ground beef is first browned using the Instant Pot’s Sauté function, then the onion, seasonings, and tomato paste are added to build flavor. The tomatoes, beans, and broth are stirred in before everything is pressure cooked until rich and flavorful. A quick stir, and dinner’s sorted. Easy!
Recipe Notes & Tips
- Use lean ground beef: An 85/15 or 90/10 blend works well and helps keep excess grease to a minimum.
- Drain if needed: If your beef releases a lot of fat while browning, drain off the excess before adding the remaining ingredients.
- Don’t skip the tomato paste: It adds richness and helps create a deeper, more developed chili flavor.
- Adjust the heat level: For a spicier chili, add a pinch of cayenne pepper, extra chili powder, or a diced jalapeño.
- Use broth for extra flavor: Beef broth adds a little more depth than water, but either option works.
- Thicken the chili if needed: If you’d like a thicker chili, turn on the Sauté function after pressure cooking and simmer for a few minutes until it reaches your desired consistency.
- Customize the beans: Kidney beans are classic, but black beans, pinto beans, or a combination of beans work just as well.
- Taste before serving: Depending on the brand of tomatoes and broth you use, you may want to add an extra pinch of salt before serving.
- The leftovers are even better: Like many chili recipes, the flavors continue to develop as it sits, making leftovers especially delicious the next day.
Serving Ideas
- Classic toppings: Shredded cheddar cheese, sour cream, sliced green onions, and fresh cilantro are always crowd-pleasers.
- Add some crunch: Top with crushed tortilla chips, oyster crackers, or cornbread crumbles.
- Serve with cornbread: Warm cornbread is perfect for soaking up every last spoonful.
- Pair with a salad: A simple green salad helps balance the richness of the chili.
- Make chili dogs: Spoon the chili over hot dogs and finish with shredded cheese.
- Load up a baked potato: Use the chili as a hearty topping for baked potatoes or sweet potatoes.
- Turn it into chili nachos: Layer tortilla chips with chili and cheese, then bake until melty and bubbly.
- Set up a topping bar: If you’re feeding a crowd, let everyone customize their bowl with their favorite toppings and add-ins.
Instant Pot Chili
Ingredients
- 1 lb ground beef
- 1 tbsp olive oil
- 1 small onion diced
- ½ tsp garlic powder
- 1 tbsp tomato paste
- 1 tbsp chili powder
- 1 tsp cumin
- ½ tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- ½ cup water or beef broth
Instructions
- Set the Instant Pot to Sauté. Add olive oil and ground beef. Cook until browned, breaking it apart as it cooks. Drain excess grease if needed.
- Stir in the diced onion and garlic powder. Cook for 1–2 minutes until softened.
- Stir in tomato paste, chili powder, cumin, paprika, salt, and black pepper. Mix well.
- Pour in the diced tomatoes (with juices), kidney beans, and water or broth. Stir to combine.
- Close the lid and set the valve to Sealing. Cook on High Pressure for 12 minutes.
- Allow a 10-minute natural release, then quick release any remaining pressure.
- Open the lid carefully and give the chili a stir. If you prefer a thicker consistency, turn on Sauté mode and simmer for a few minutes until thickened to your liking.
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